Published: Tuesday, March 26, 2013 at 2:48 p.m.

Last Modified: Tuesday, March 26, 2013 at 3:33 p.m.

While Catholics are abstaining from meat on Good Friday, others will indulge in a meatless treat of boiled crawfish.

But where do the tastiest crustaceans come from? Big Fun asked readers on The Courier and Daily Comet's Facebook page, and here are a few of their suggestions:

They each offer something different from special, secret boil recipes to jumbo-sized mudbugs.

BAYOU CANE SEAFOOD

Where: 6539 W. Main St., Houma

Houma residents Tanya Bacon and Candise LeBouef place Bayou Cane Seafood's crawfish above all the rest, both saying the restaurant “has the best tasting crawfish by far.”

Shawn Pellegrin of Houma, agrees, only after taking his version of the bayou treat out of the running.

“Other than when I boil them myself, Bayou Cane Seafood consistently has the best-tasting crawfish; perfect seasoning every time I've been there,” he said.

Lindsay Acosta, 25, of Houma, said Bayou Cane Seafood has the biggest crawfish she's ever seen, some of the claws measuring “literally the size of my index finger. More than half of the crawfish were from my middle fingertip to my wrist in length,” she said. “Talk about good.”

Price: Varies depending on market value.

Information: 872-9775

SPARKY'S

Where: 1506 Canal Blvd., Thibodaux

More people chose Sparky's than any other boiled mudbug provider in Lafourche. Lori Champagne, the company's co-owner, said she knows exactly why.

“We sell everything fresh and hot,” she said. “Everything is boiled fresh. Our customers always say, ‘It's so clean in here.' and that we are nice people.”

The crawfish you'll find at Sparky's are “well-flavored, not over-spiced, but not under-spiced,” Champagne said.

“It's in between where everyone can eat and enjoy it, even the kids.”

Price: $4.29 per pound and varies depending on market value.

Information: 448-3633

CRAWFISH HOUSE

Where: 6798 W. Park Ave., Houma

Crawfish House owner Gary Blanchard said 20 years of crawfish-boiling experience and a secret recipe put his business on the list.

“There are 10 reasons why we're the best,” he added.

“No. 1: We boil clean crawfish. No. 2: We boil clean crawfish. No. 3: We boil clean crawfish,” he said, saying that numbers four through 10 are all the same. “We're very particular about how we clean the crawfish and that makes a difference. When you get all the mud off they taste better.”

Customers have two options for their crawfish — regular spicy and extra spicy.

Price: $3.99 per pound and varies depending on market value.

Information: 851-0764

MOJEAUX'S

Where: 1200 Tiger Drive, Thibodaux

The mudbugs at Mojeaux's have their own “mojo,” boiler Lance Tucker said.

“They're not spicy or salty at all,” he said. “Ours just has a whole lot of flavor.”

Tucker has boiled crawfish for more than 10 years. He said he credits the company's boil recipe for Mojeaux's place on the list.

“All together, we just have a special blend,” he said. “People can buy five pounds, 20 pounds or 100 pounds, and people enjoy all of it. When we boil a bunch at a time, every single one still gets flavored.”

Price: $4.25 per pound and varies depending on market value.

Information: 227-9480

BIG AL'S

Where: 1377 W. Tunnel Blvd., Houma

Jordan Page, an assistant manager at Big Al's isn't surprised the restaurant made the list. He says customers get the whole package when they dine there — great taste and a great atmosphere.

“The general opinion for me has a little bit to do with everything we offer. As far as the environment and the crawfish, it's just done right,” he said. “There's just a genuine flavor we bring with the crawfish.”

Page said the restaurant has its boiling process and recipes that make them flavorful, but not over-spiced crawfish.